Dutch Oven Tortellini Soup with Sausage🍖 Main

Name: Dutch Oven Tortellini Soup with Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 lb Italian sausage, casing removed; 1 yellow onion, chopped; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 4 cups chicken broth; 1 tsp dried basil; 1/2 tsp dried oregano; 1/4 tsp red pepper flakes (optional); 1 (9 ounce) package refrigerated tortellini; 1/2 cup heavy cream; 1 cup fresh spinach; Salt and black pepper to taste; Freshly grated Parmesan cheese for serving (optional)

This hearty Dutch Oven Tortellini Soup with Sausage is a flavorful one-pot meal, perfect for a cozy dinner. It features savory Italian sausage, tender tortellini, and fresh spinach in a rich tomato-based broth.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 15 minCook: 30 minServes: 6

soup dutch oven sausage tortellini one-pot italian

★ 3.0 (1 rating)

A great soup is one of the most satisfying things you can cook at home — it fills the kitchen with warmth and aroma, makes the house feel lived-in, and yields enough to feed a crowd or stock the freezer. This dutch oven tortellini soup with sausage is a recipe worth learning well, because you will want to make it every time the weather turns cool or you need a reliable, comforting meal.

Position your oven rack in the center for even heat distribution, and let the oven preheat fully before anything goes in — this is especially important for achieving a crisp, golden exterior. Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This soup tastes even better the next day after the flavors have had time to deepen overnight. It freezes beautifully in individual portions, making it an excellent meal-prep option. Serve it with crusty bread or a simple green salad for a complete meal.

Ingredients

1 tbsp olive oil
1 lb Italian sausage, casing removed
1 yellow onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
4 cups chicken broth
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1 (9 ounce) package refrigerated tortellini
1/2 cup heavy cream
1 cup fresh spinach
Salt and black pepper to taste
Freshly grated Parmesan cheese for serving (optional)

Instructions

Heat olive oil in a large Dutch oven or pot over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
Pour in crushed tomatoes and chicken broth. Stir in dried basil, dried oregano, and red pepper flakes (if using). Bring the soup to a simmer.
Add tortellini to the simmering soup and cook according to package directions, usually 3-5 minutes, until al dente.
Stir in heavy cream and fresh spinach. Cook until spinach wilts, about 1-2 minutes.
Season with salt and black pepper to taste.
Ladle into bowls and serve hot, garnished with freshly grated Parmesan cheese if desired.